Louisiana
A program benefiting the marine environment of the Gulf of Mexico by recycling retired natural gas and oil structures as artificial reefs, would enhance fish habitat benefiting recreational and commercial fishermen, scuba divers and Gulf communities.
The Gulf Seafood Institute has authorized a position paper detailing the organizations platform on the upcoming reauthorization of the Magnuson Stevens Fishery Conservation and Management Act.
Karen Profita, a Baton Rouge radio show host and former President and CEO of the Baton Rogue Capital Area United Way, has joined the Louisiana Seafood Promotion and Marketing Board as the new executive director.
The Walton Family Foundation has announced a Conservationomics Campaign to identify business support for restoration projects that will benefit both the economy and environment of the Gulf Coast region.
A renown seafood restaurant in the heart of Louisiana’s Cajun Country was transformed into a set for a CBS 60 Minutes film crew led by anchor Dr. Sanjay Gupta.
Hundreds of kilograms of oily debris on beaches, declining seafood catches, and other troubling signs point towards an ecosystem in crisis in the wake of BP’s 2010 oil disaster in the Gulf of Mexico.
A recently released report concludes most wild-caught U.S. shrimp, including a majority harvested from the Gulf of Mexico, remains a good alternative for consumers, except for shrimp landed in Louisiana or harvested in nets unmodified to protect sea turtles and other species caught accidentally.
One of the largest independent grocers in the South, is bringing its famous andouille, boudin, boiled crawfish and other Gulf Coast favorites to Alabama. Family- Rouses Markets and operated Rouses Markets will take ownership of six former Belle Foods stores from Associated Wholesale Grocers, a retail-owner cooperative of which Rouses Markets is a member.
A strong voice for the Gulf seafood communities in Texas, Louisiana, Mississippi, Alabama and Florida has presented written testimony to the Senate Subcommittee on Oceans, Atmosphere, Fisheries and Coast Guard on the topic of third-party sustainability certification of U.S. seafood, as well as its impact on the seafood community, consumers and the marketplace.
As the government shutdown continues, Food and Drug Administration (FDA) inspectors responsible for the safety of the consumer’s food, including seafood, have been furloughed. According to Harlon Pearce of the Gulf Seafood Institute, Baur should not worry about the safety of seafood coming from Gulf of Mexico during the shutdown.
Former Tropical Storm Karen, since downgraded to a depression, lumbered off Louisiana’s extreme southeast coast early Sunday as it threatened to unleash heavy rains on low-lying areas. All tropical storm warnings were discontinued earlier in the weekend after the system had been downgraded from a weak tropical storm off the north-central Gulf Coast.
More than 130 chefs, restaurant owners, fishermen, seafood industry leaders and conservationists have come together to form a coalition to raise awareness and support for fishermen, restaurants, retail, consumers and tourism depending on fair access to fresh Gulf seafood.
When big storms begin angling toward the Gulf Coast, fishermen and seafood processors in south Louisiana get nervous. It’s a natural reaction for people who earn their living by supplying some of the world’s most popular seafood for dining tables across the country.
The Louisiana shrimp industry was dealt a blow after the U.S. International Trade Commission voted against increased duties on foreign frozen shrimp imported into the country from several nations.
Almost a month after Ewell Smith resigned as the executive director of the Louisiana Seafood Promotion and Marketing Board, Lt. Governor Jay Dardenne has named the current assistant director Kristin McLaren as interim executive director while a search is conducted for a permanent replacement.
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